These banana coconut pancakes with coconut syrup are one of our favorite special breakfasts. They're perfect for a weekend brunch and have just the right amount of coconut flavor.

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Why You’ll Love This Recipe
- These tender pancakes use simple ingredients you likely already have on hand.
- They are a delicious breakfast option for a fun weekend brunch.
- You can easily freeze the leftovers and reheat them for a quick breakfast option.
- They are a fun way to mix up regular pancakes and have the perfect hint of sweetness.
Ingredient Notes
For the pancakes
- Ripe banana - this recipe is great for using up the brown bananas sitting on your counter.
- Light coconut milk - we typically use the Silk refrigerated light coconut milk. You can also use canned light coconut milk but make sure you mix it well. You can also substitute it for almond milk or regular milk.
- Lemon juice (or white vinegar) - lemon juice or vinegar is what combines with coconut milk to resemble a buttermilk flavor.
- Pure maple syrup (or honey)
- Unsalted butter, melted and cooled + extra for greasing the pan
- Egg
- All-purpose flour (or 1-to-1 gluten-free flour) - Bob's Red Mill has a great 1-to-1 flour swap.
- Baking powder
- Baking soda
- Salt
- Shredded coconut - sweetened or unsweetened will work.
For the optional coconut syrup
- Light coconut milk
- Sugar
- Butter
- Lemon juice
- Baking soda
- Coconut extract - if you don't have this, you can leave it out but the syrup will taste more like a buttermilk syrup.
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Large mixing bowl
- Whisk and spoon
- Measuring cups and spoons
- Medium skillet
- Medium saucepan
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Add the banana to a large bowl and mash it. Next, add the light coconut milk, lemon juice, pure maple syrup, melted butter, and egg. Whisk well.
Step 2: Add the flour, baking powder, baking soda, and salt to the wet ingredients and mix until just combined.
Step 3: Next, gently fold in the coconut. Let the batter rest for 5 minutes while you heat a medium skillet over medium-low heat.
Step 4: Once the batter has rested for 5 minutes and the skillet is hot, grease the skillet with a little bit of butter. Pour about a ⅓ cup batter onto the skillet. Once you can see small bubbles on the top of the pancake and the other side is golden brown, flip the pancake and let it cook on the other side until the pancake is fully cooked through and golden brown. Feel free to adjust the heat if the pan gets too hot and the pancakes brown too quickly. Repeat this process with the remaining batter.
Step 5: For the optional syrup: add the coconut milk, sugar, and butter to a medium saucepan. Bring the ingredients to a boil, add the lemon juice, and stir constantly. Let the mixture boil for 3 minutes and then remove from the heat. Add the baking soda and coconut extract and stir vigorously to combine. The syrup will bubble up from the baking soda, which is normal. Let the syrup rest for 5 minutes before serving.
Tips & Variations
- Feel free to serve the pancakes with fresh berries or bananas and coconut flakes on top. Peanut butter is also a great addition.
- Pair the pancakes with a side option like eggs or bacon/turkey bacon and fresh fruit for a great way to complete the meal.
- Chocolate chips are also a yummy addition to the pancake batter. You can also add whole banana slices.
- We prefer to use a ⅓ cup of the batter, but you can also make larger or smaller pancakes. The cook time may differ slightly.
- The coconut syrup is completely optional. These are also delicious with the traditional maple syrup!
FAQ
Store these pancakes in an airtight container in the fridge for up to 4 days and the freezer for 3 months. Store the syrup separately and reheat both separately.
For gluten-free: use a 1-to-1 gluten-free flour replacement for gluten-free pancakes.
For dairy-free: use a neutral oil instead of the butter and serve with maple syrup.
Vegan: use a neutral oil instead of the butter and serve with maple syrup. These pancakes are vegetarian.
If you like these fluffy pancakes, check out a few of our other easy pancake recipes:
If you make these coconut banana pancakes, please let us know how they turn out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Banana Coconut Pancakes With Coconut Syrup
Ingredients
For the pancakes
- 1 medium ripe banana, mashed
- 1 cup light coconut milk
- 1 tablespoon lemon juice (or white vinegar)
- 2 tablespoons pure maple syrup (or honey)
- 2 tablespoons unsalted butter, melted and cooled + extra for greasing the pan
- 1 egg
- 1 ¼ cup all-purpose flour (or 1-to-1 gluten-free flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup shredded coconut
For the optional coconut syrup
- ¼ cup light coconut milk (or regular milk)
- ⅓ cup white sugar
- 3 tablespoons butter
- 1 teaspoon lemon juice
- ¼ teaspoon baking soda
- ½ teaspoon coconut extract
Instructions
- Add the banana to a large bowl and mash it. Next, add the light coconut milk, lemon juice, pure maple syrup, melted butter, and egg. Whisk well.
- Add the flour, baking powder, baking soda, and salt and mix until just combined.
- Next, gently fold in the coconut. Let the batter rest for 5 minutes while you heat a medium skillet over medium heat to medium-low heat.
- Once the batter has rested for 5 minutes and the skillet is hot, grease the skillet with a little bit of butter. Pour about a ⅓ cup batter onto the skillet. Once you can see small bubbles on the top of the pancake and the first side is golden brown, flip the pancake and let it cook on the other side until the pancake is fully cooked through and golden brown. Feel free to adjust the heat if the pan gets too hot and the pancakes brown too quickly. Repeat this process with the remaining pancake batter.
- For the optional syrup: add the coconut milk, sugar, and butter to a medium saucepan. Bring the ingredients to a boil, add the lemon juice, and stir constantly. Let the mixture boil for 3 minutes and then remove from the heat. Add the baking soda and coconut extract and stir vigorously to combine. The syrup will bubble up from the baking soda, which is normal. Let the syrup rest for 5 minutes before serving.
Notes
- Gluten-free: use a 1-to-1 gluten-free flour replacement for gluten-free pancakes.
- For dairy-free: use a neutral oil instead of the butter and serve with maple syrup.
- For vegan: use a neutral oil instead of the butter and serve with maple syrup. These pancakes are vegetarian.
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Banana Coconut Pancakes." Note that the nutrition facts include the nutrition for the pancakes only, it does not include syrup or other toppings.
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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